Cost Breakdown

Critical Success Points

• • Achieve a homogeneous biscuit base dough without over‑mixing.
• • Bake the cheesecake at 160°C for exactly 1 hour.
• • Let the lemon curd cool to 38‑39°C before adding the butter.
• • Whip the egg whites to stiff peaks and incorporate the sugar correctly.
• • Brown the meringue with the torch without burning it.

Safety Warnings

• • Handle the hot oven (160°C) with kitchen gloves.
• • The lemon curd is very hot during cooking; avoid burns.
• • Use the torch at a safe distance; do not direct the flame toward the eyes.